Perfectly Poached Eggs
Learn how to make perfectly poached eggs with a delicious beetroot and feta spread on toasted sourdough. A simple and tasty brunch recipe perfect for any weekend morning.
Orla McAndrew
Orla McAndrew
Recipe - SuperValu Online
Perfectly Poached Eggs
Prep Time10 Minutes
Servings2
Cook Time5 Minutes
Ingredients
2 slices of sourdough bread, toasted
1 pack SuperValu beetroot
1 Signature Taste block of feta
25g parsley (optional)
100g rocket
1 pack Signature Taste cherry vine tomatoes
4 Signature Taste corn-fed eggs
1 tbsp Signature Taste Greek yoghurt
Directions
By Orla McAndrew
Ingredients
- 2 slices of sourdough bread, toasted
- 1 pack SuperValu beetroot
- 1 Signature Taste block of feta
- 25g parsley (optional)
- 100g rocket
- 1 pack Signature Taste cherry vine tomatoes
- 4 Signature Taste corn-fed eggs
- 1 tbsp Signature Taste Greek yoghurt
Method
- Put a small pot of water on to boil.
- Blitz all but one of the beetroot in a blender. Add in the feta, parsley (if using), and Greek yoghurt, then blitz again until smooth.
- Dice the remaining beetroot for garnish.
- Slice the cherry vine tomatoes in half.
- Toast the sourdough bread and spread it with the beetroot and feta dip. Garnish with diced beetroot, sliced tomatoes, and rocket.
- Reduce the boiling water to a gentle simmer. Swirl the water with a spoon and carefully crack in the eggs. Allow to cook for 4 minutes, then remove with a slotted spoon.
- Top the toast with your perfectly poached eggs and enjoy this delicious brunch, perfect for a long bank holiday weekend.
10 minutes
Prep Time
5 minutes
Cook Time
2
Servings
Recipe
By Orla McAndrew
Ingredients
- 2 slices of sourdough bread, toasted
- 1 pack SuperValu beetroot
- 1 Signature Taste block of feta
- 25g parsley (optional)
- 100g rocket
- 1 pack Signature Taste cherry vine tomatoes
- 4 Signature Taste corn-fed eggs
- 1 tbsp Signature Taste Greek yoghurt
Method
- Put a small pot of water on to boil.
- Blitz all but one of the beetroot in a blender. Add in the feta, parsley (if using), and Greek yoghurt, then blitz again until smooth.
- Dice the remaining beetroot for garnish.
- Slice the cherry vine tomatoes in half.
- Toast the sourdough bread and spread it with the beetroot and feta dip. Garnish with diced beetroot, sliced tomatoes, and rocket.
- Reduce the boiling water to a gentle simmer. Swirl the water with a spoon and carefully crack in the eggs. Allow to cook for 4 minutes, then remove with a slotted spoon.
- Top the toast with your perfectly poached eggs and enjoy this delicious brunch, perfect for a long bank holiday weekend.
